Red Sauce

• 1/4 cup olive oil
• 2 medium-size white onions, chopped
• 1 clove garlic, chopped
• 18 pound pancetta, diced
• 1 medium-size carrot, peeled and diced
• 1 rib celery, diced
• 1 pound lean ground beef
• 1 cup white wine
• 8 cups fresh plum tomatoes cored and peeled, or canned Italian tomatoes, pureed
• 1/4 cup fresh basil leaves, chopped
• Salt and freshly ground black pepper to taste

1. In a heavy-bottomed sauce pan, warm olive oil over medium heat.
2. Add onions, garlic and pancetta, and saute five minutes.
3. Stir often.
4. Add carrot and celery and cook five minutes, stirring.
5. Using fork, add ground beef, stirring to crumble, and combine with vegetables.
6. Add white wine and continue cooking until wine evaporates.
7. Add tomatoes and bring to a boil.
8. Reduce heat and simmer for about an hour.
9. Stir often.
10. Add basil; season with salt and pepper.

olive oil, white onions, clove garlic, pancetta, carrot, celery, ground beef, white wine, fresh plum tomatoes, fresh basil, salt

Taken from cooking.nytimes.com/recipes/11204 (may not work)